Restock Dates: Please see our Farm Blog where we post our weekly newsletter for the latest updates

Video With Steers

written by

Ben Simmons

posted on

February 1, 2018

We hope you enjoy our short video taken with the steers November 22nd.
Many folks comment back to us how much they enjoy seeing the animals out on the
land.

November 1st we contracted with Dr. Allen Williams to visit our farm and
provide strategic input to our operation. Dr. Williams has extensive
experience building soil health, animal genetics, processing,
carcaus quality, and etc. We spent the day reviewing our cow herd,
completing pasture walks, testing soils, and bull evaluation. Overall he was
complementary of our farm and the progress made to date regenerating our
ecosystem. He did provide a couple of recommendations. First, suspected some of
the paddocks fungi to bacteria ratio is out of balance and he provided a source
to help correct this. Second, he suggested we upgrade our bulls and provided a
reputable source. This is something we had already planned to do before next
spring. We will invest in a Red Angus bull(s) whose ultra-sound test will
improve our herd backfat, ribeye shape, inter-muscular fat ratio, and
tenderness.

Lastly, we hope you find it easy to do business with Nature's Gourmet Farm. If
at any time you have questions or concerns we appreciate your feedback. While
we are not perfect AND do make mistakes from time to time, we do try hard to
correct any issues.

Customer Feedback- 

Their food is exceptional! Their integrity is refreshing! S. Daspit

Quote Worth Re-Quoting – “Imagine if we had a food
system that actually produced wholesome food. Imagine if it produced that food
in a way that restored the land. Imagine if we could eat every meal knowing
these few simple things: What it is we’re eating. Where it came from. How it
found its way to our table. And what it really cost. If that was the reality,
then every meal would have the potential to be a perfect meal. We would not
need to go hunting for our connection to our food and the web of life that
produces it. We would no longer need any reminding that we eat by the grace of
nature, not industry, and that what we’re eating is never anything more or less
than the body of the world. I don’t want to have to forage every meal. Most
people don’t want to learn to garden or hunt. But we can change the way we make
and get our food so that it becomes food again—something that feeds our bodies
and our souls. Imagine it: Every meal would connect us to the joy of living and
the wonder of nature. Every meal would be like saying grace.” 

― Michael PollanThe Omnivore's Dilemma: A Natural History of Four Meals

As always, thank you for supporting our regenerative, local farm.

Ben & Beth

More from the blog

Half/Whole Beef Orders | Part 2 w/ Dr. Casey Means

Half/Whole Beef Orders: Beef sales this year have been outstanding. Especially our half/whole custom beef orders. Frankly, we have had to outsource the processing to Homestead because at this time we don’t have the capacity to handle the increased volume. This has also let us increase the quantity of cuts that we sell through our website. We are planning ONE more harvest of seven beef (14 halves) for 2024. The harvest date will be November 5th. That will give the processor time to complete your order where you can pickup before your Thanksgiving holiday. If you are interested then you need to email me ASAP as we already have folks on the wait list. Here is a link to helpful Ordering Tips.

Farm Updates | Hurricane Francine

Hurricane Francine: After much hype, Hurricane Francine turned out to be mostly a non-event here at the farm. In fact, the storm I wrote about last week was much worse than Francine. We mostly had limbs to pick up and clear from fences. We were very thankful for the 3.5 inches of rain as well as the number of folks who checked in on us. FARM UPDATES: 1. Our new pullets we have ordered are on schedule for delivery on September 14th. They typically need 6 weeks before they start laying. So, supply should improve soon. 2. Last week 71% of the people receiving our Newsletter clicked to open.